1 cup almond milk
3 tablespoons chia seeds
2 tablespoons honey
½ teaspoon vanilla
Bend together and refrigerate overnight. Top with berries and granola.
1 cup almond milk
3 tablespoons chia seeds
2 tablespoons honey
½ teaspoon vanilla
Bend together and refrigerate overnight. Top with berries and granola.
Ingredients:
1 cup oats
1/4th teaspoon vanilla
1 teaspoon cinnamon
2 tablespoons coconut oil (melted)
1 tablespoons flaxseed
2 tablespoons honey (add an extra tablespoon if you like your granola sweet)
1/8th teaspoon salt
1/4 cup coconut shreds
Chopped nuts and dried fruit (optional)
Ingredients:
1 ½ cup oats
3/4th cup almond meal
3/4th cup dates
½ cup coconut oil
1/4th cup maple syrup or honey
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 teaspoon almond extract (optional)
Yogurt (I recommend Noosa or Coconut Bliss)
Fresh fruit (Strawberries or blueberries)
Directions:
Ingredients:
1 shredded carrot
1 yellow or orange bell pepper (thinly sliced)
1/2 cup sprouts
1 cup shredded cabbage
1 cucumber thinly sliced
2-3 leaves of chard
2 small radishes
12 mint leaves (one for each roll)
Rice paper
Chili flakes
Peanut Lime Sauce:
2 tablespoons creamy peanut butter
Juice of 1 lime
1 teaspoon brown rice vinegar
1 teaspoon tamari
1 teaspoon honey
Dash of chili flakes
Directions:
Makes 12 rolls
I recommend eating the spring rolls fresh. They keep for a couple of days but the rice paper gets hard in the refrigerator.
Serve with your favorite dipping sauce.
Here’s a healthy alternative to chips and dip. Happy Super Bowl Sunday!
Chips:
4-5 sweet potatoes
Olive oil
Salt and pepper to taste
Black Bean Dip:
1 cup black beans
Juice of 1 lime (plus zest)
1/4th teaspoon paprika
1/2th teaspoon garlic powder
1 tablespoon apple cider vinegar
1 teaspoon cumin
Pinch of chili flakes
Cilantro (optional)
Salt and pepper to taste
Directions:
This can be a vegan recipe if you use almond milk.
Ingredients:
2/3rd cup oats
2/3rd cup flour
2 teaspoons baking powder
1 teaspoon vanilla
1 teaspoon cinnamon
1/4th cup or 4 tablespoons butter (melted)
2 tablespoons honey or agave nectar
juice from 1 lemon
1/2 cup almond or regular milk
1/4th cup shaved almond (plus an extra teaspoon to sprinkle on top)
1/4th cup raisins (optional)
1 cup fruit (strawberries or blueberries work best)
Directions:
I followed this recipe, except I modified the glaze. These rose tarts take a bit of prep but are well worth the time. The thin slices of apple get crispy and flaky. Delicious and healthy! Thanks fmitk for sharing!
Filling (slightly modified)
The recipe also calls for strawberry preserves, which I omitted.
Directions:
10 carrots
1/4th cup honey (I like to use maple syrup)
juice of 1 lemon
1 teaspoon thyme
olive oil
salt and pepper to taste
Cut the carrots into thin rectangular slices (about 2 inches). Mix the rest of the ingredients together and pour on top. Roast at 400ºF for 20-25 minutes.
1 pound radishes (trimmed)
1/4th cup chicken stock
1 tablespoon balsamic vinegar
1 teaspoon sugar
butter
salt and pepper to taste
Sauté the radishes briefly in the butter. Add the rest of the ingredients and cover the pan. Cook until tender.
1 cauliflower
1 teaspoon curry powder
½ teaspoon ginger
½ teaspoon garlic
olive oil
salt and pepper to taste
Cut the cauliflower into small pieces. Place on a well-oiled pan. Sprinkle the spices on top. Roast at 380ºF for 30 minutes.
Ingredients:
1/2 cup almonds (blended)
2 tablespoons almonds (slices)
1 cup dates
1/4th cup shredded coconut
3 tablespoons coconut oil
2 tablespoon maple syrup
1/4th teaspoon vanilla
1/4th cup cocoa powder
Directions:
Ingredients:
1/2 frozen banana
1 Peach
3-4 ice cubes
1/2 cup Almond milk
1 frozen banana
3 dates
1 teaspoon maple syrup
1 tablespoon peanut butter
1/4th cup coconut cream (from can)
Splash of coconut milk
1 frozen banana
1/4th cup blueberries (fresh or frozen)
1/4th avocado
1/4th cup frozen mango
1/2 cup almond milk